BHA & BHT Free Garlic Parmesan Mushroom Lasagna with Crispy Garlic
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Learn more →Ingredients
8 servings
For the lasagna
- 12 lasagna noodles (about 12 oz)
- 1 tbsp olive oil
For the mushroom filling
- 2 lbs mixed mushrooms (cremini, shiitake, and oyster), sliced ¼-inch thick
- 3 tbsp unsalted butter
- 6 cloves garlic, minced
- 1 tsp fresh thyme leaves
- ½ tsp salt
- ¼ tsp black pepper
- ⅓ cup dry white wine
For the Parmesan béchamel
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 2 cups parmesan cheese, finely grated, divided
- 4 cloves garlic, minced
- ¼ tsp freshly grated nutmeg
- ½ tsp salt
- ¼ tsp white pepper
For the ricotta layer
- 2 cups whole-milk ricotta cheese
- 1 large egg
- ½ cup parmesan cheese, finely grated
- 2 tbsp fresh flat-leaf parsley, finely chopped
- ¼ tsp black pepper
For assembly
- 1 ½ cups low-moisture mozzarella cheese, shredded
- ½ cup parmesan cheese, finely grated
For the crispy garlic
- 8 cloves garlic, sliced paper-thin
- ¼ cup olive oil
- 1 pinch salt
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Bring a large pot of well-salted water to a boil. Cook the lasagna noodles according to package directions until just al dente — tender but with a slight resistance at the center. Drain, drizzle with 1 tbsp olive oil, and lay flat on a lightly oiled baking sheet to prevent sticking. Set aside.
- 2
Heat a large skillet over medium-high heat. Add 1 tbsp of the butter for the filling and, once foaming, add half the mushrooms in a single layer. Cook undisturbed for 3–4 minutes until the undersides are deep golden brown, then stir and cook 2 minutes more until the moisture has evaporated and the mushrooms are well-browned. Transfer to a bowl and repeat with another 1 tbsp butter and the remaining mushrooms.
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